No abstract

Citrus peels, the waste by-products of citrus juices factories are reckoned valuable healthful functional food.The present investigation performed to assess nutritional status of wheat and fortified biscuits with citrus peels powders. Study included determination of gross chemical composition, caloric value , minerals (Fe, Mn, Cu, Ca, Mg, Na, K and P) of wheat and fortified biscuits with citrus peels powders. Likewise physical and sensory characteristics of control and 10% fortified wheat biscuits with the four studied citrus peels powders: Tangerine peel powder, Abo-Sora peel powder, Baladi orange peel powder, and Baladi lemon peel powder. The data revealed that 10% incorporation of citrus peels powders in wheat biscuits increased crude protein, crude fat contents as well as crude fiber, moisture contents and caloric value. However, it decreased carbohydrate content. The supplementation of control biscuits with 10% citrus peels powders of the four studied citrus enhanced the nutritive value. The data revealed that all 10% fortified biscuits with the four studied citrus peels powders improved all studied sensory characteristics in all the studied biscuits. Moreover, biscuits fortified with 10% citrus peel powders. Could be recommended for caloric reduced diets for obese, over-weight persons and diabetic persons.

In the current work, methodological approach for the incorporation of food hydrocolloids gum Arabic (GA), pectin, and carboxymethylcellulose (CMC) in biscuit dough was firstly investigated to mitigate simultaneously the formation of 4(5)‐methylimidazole (4(5)‐MI), acrylamide (AA), and 5‐hydroxymethylfurfural (5‐HMF) in ammonia biscuits. Results revealed that the percent inhibition of 4(5)‐MI was ranged from 50.5% to 89.9% by increasing the GA amount from 0.01 g to 0.05 g, respectively. Furthermore, the use of 0.05 g GA reduced significantly AA content up to 58.6% compared to the control biscuits. Moreover, the highest inhibition of 5‐HMF with 74% depression was achieved by 0.05 g GA. Reasons could be referred to the formation of GA layer on the surface of biscuits. This was confirmed by scanning electron microscope and water loss analysis. Additionally, browning intensity and sensory analysis showed that the supplementation with GA had preserved the quality and consumers’ overall acceptability of ammonia biscuits.